Paleo Banana Bread

I have so many friends that abide by the Paleo diet, so being a people pleaser, I wanted to try a recipe that they could indulge in. I originally saw this version of banana bread on a friend’s facebook page and she said it was amazing, so I gave it a shot.

The bread turned out super moist and more hearty than traditional recipes. I loved it so much that I actually prefer it over my usual banana bread. Sorry Mom! A little tip to make things super easy is to buy premade cashew butter if possible. I buy mine at Bristol Farms for around $6 a container and the portion is actually the exact amount I need for the recipe. If you do this, skip steps 1 & 2.

What you will need:

Heat oven to 350 degrees, hand mixer, measuring cups, teaspoon and tablespoon measuring spoons, bread pan (mine is pyrex), coconut oil spray, a cooling rack, a knife to cut.

For the bread
  • 3 medium bananas (you want them brown and spotty)
  • 1.5 cups roasted unsalted cashews
  • 1 cup almond meal/flour
  • 2 tablespoons walnut oil
  • 2 eggs, whisked
  • 1 tablespoon raw honey
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • pinch of salt
  1. Preheat oven to 350 degrees.
  2. Pull out your handy dandy food processor.  Add your cashews to the food processor to grind down.
  3. Once your get a fine cashew meal, add your walnut oil while your food processor is still on until you get a cashew butter. OR use store bought cashew butter. 🙂
  4. Then peel your bananas, roughly break them up, and add to your food processor with your cashews. Turn your food processor on and let combine for a minute or so until you have a soupy paste.
  5. Now in a large bowl, whisk your eggs, then add your cashew/banana mixture along with almond meal/flour, baking soda and powder, honey, vanilla extract, cinnamon, and salt. Mix to combine until you get a batter.
  6. Grease a bread pan with some coconut oil. I used a loaf pan that was 9.3×5.2 inches (weird numbers) and it worked well. You could use smaller for taller loaf of bread, just may cook differently.
  7. Pour batter into your greased loaf pan. Place in oven and bake for 25-30 minutes or until bread is cooked through and the top of your loaf has a bit of a “crisp” to it.
  8. Let bread cool for about 10 minutes.

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